I’d made some cholent (a stew of brisket, pearl barley, beans, onions and paprika) recently and had about half left over. I put my super thrifty hat on and decided to split the meat away from the pulses and freeze them separately, giving me two goes at the leftovers. With some uncooked pearl barley knocking about as well I thought I would […]
Read moreI’d heard excited whispers on Twitter about a new BBC programme from Simon Hopkinson called The Good Cook. His name was only distantly familiar to me; I wasn’t directly aware of him. So I sat down to watch it with little expectation. I became an instant convert. Simple, honest food that is achievable, excellent and done with love. Just about […]
Read moreIt’s an idea that’s bubbled around my head for ages so when I saw this recipe for porcini mushroom rump on Michelle’s site that was the kick I needed to follow it through. And it was everything I imagined. The concentration of dried porcini in beef provides an umami kick that’s hard to beat. Combined with nutty, stock-infused rice this […]
Read moreGot leftover red onion from making gravy? Add mushrooms for a great relish in a sausage sandwich. (No picture – it looks gruesome despite being very tasty). Red onion and mushroom relish: 1 teaspoon sugar 2 red onions, finely sliced ¼ teaspoon baking powder 100ml beef stock 6 chestnut mushrooms, finely sliced 1 sprig thyme, leaves picked 1 teaspoon mustard […]
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